In a medium-size pot, over medium-high, add the milk, bring it to a boil. Remove from heat and let cool to lukewarm. Once the milk is cooled down, add the water and the yeast. Let sit for 5 minutes.

In a large bowl, add the flour, sugar, salt, and malt powder. Using the hook attachment or by hand, add in the melted butter and mix. Add the milk and eggs. Mix until the dough does not stick to the sides of the bowl. About 5-8 minutes of kneading the dough.

Transfer the dough to a floured surface and knead for a few more minutes.

Spray a large bowl with cooking spray, place dough into the bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature or until it doubles in size.

Take off the plastic wrap and punch your dough, pour it out on a floured surface, cut the dough into 40 even pieces, and shape them into balls.

Place them on a lined sheet tray, cover them with plastic wrap, and let them rise for 30-40 minutes or until double in size.

Preheat oven to 375°F and bake for 15-18 minutes or until tops are golden brown.

Brush each bun with melted butter, and serve with cinnamon butter.